Based on feedback from ever-so-vocal-and-intelligent peeps like you, I supply the quiz question each week, but do *not* supply the quiz answer directly in the post. That’s because YOU are supposed to supply the answer in the comments, and then tune back in later today in the comments section for the official answer. Because it’s more fun to keep you in suspense (and I’m a jerk like that). To make the suspense worse, I might be delayed in getting around to posting the answer since I’m on the road (again, again, again) this week – your patience is of course appreciated!

Wine barrels are often blamed as the culprit behind the animal and rubbery aromas associated with contamination of wine by yeast of the genus Brettanomyces. What is generally considered the perception threshold of “Brett” above which most people will be able to pick out those aromas?

Some scientists, according to information cited by La Rioja Alta, S.A., believe that 500 mg/l is the average detection threshold for Brett-imparted aromas. Whether or not Brett is considered a flaw by those detecting it is a matter of personal opinion (this quiz question author tends to side with those who consider Brett a spoilage yeast).

I've heard that 500 line as well….I know a couple of winemakers who swear the general public can't notice until you hit 50% higher than that and probably 2-3x that number in a tasting room environment.

Mark – wow. That would seem pretty high to me but I'm no chemist. I find I'm a bit more sensitive to it than most. Having said that, I don't really want a wine to be so squeaky-clean perfect that it lacks personality, but I get worried when the Brett seems to dry out the finish too much.

The Fine Print

This site is licensed under Creative Commons. Content may be used for non-commercial use only; no modifications allowed; attribution required in the form of a statement "originally published by 1WineDude" with a link back to the original posting.